Journal of South China University of Technology (Natural Science Edition) ›› 2008, Vol. 36 ›› Issue (11): 85-90.

• Food Science & Technology • Previous Articles     Next Articles

Effect of High-Intensity Pulsed Electric Field Treatment on Quality of Peanut Oil

Zeng Xin-an  Zi Zhi-hong  Yang Lian-sheng    

  1. Research Institute of Light Industry and Chemical Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
  • Received:2008-01-16 Revised:2008-05-03 Online:2008-11-25 Published:2008-11-25
  • Contact: 曾新安（1972-），男，博士，副教授，主要从事食品绿色加工方面的研究． E-mail:xazeng@seut．edu．cn
  • About author:曾新安（1972-），男，博士，副教授，主要从事食品绿色加工方面的研究．
  • Supported by:

    “十一五”国家科技支撑计划课题（2006BA1305A02）;广东省科技计划项目（20078080401010）

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Abstract:

High-intensity pulsed electric field （PEF） with the intensity of 0 -50 kV/cm was adopted to treat peanut oil samples to reveal the variations of acid value （AV）, peroxide value （PV） and carbonyl group value （CGV） with storage periods. Then, GC-MS and GC were used to qualitatively and quantitatively analyze the fatty acid in the samples. The results indicate that both the AV and the PV increase with the electric intensity, while the CGV has no significant change, that there occurs an oxidative rancidity during the storage, followed by gradually increasing AV, PV and CGV, that PEF treatment effectively reduces the oxidation rate, and that when the electric intensity is more than 40 kV/cm, the unsaturated fatty acids and nutritional value of peanut oil can be effectively reserved due to the composition change of peanut oil caused by PEF treatment.

Key words: high-intensity pulsed electric field, peanut oil, fatty acid, quality, oxidation